Ragda Patties
A popular street food from Maharashtra in India. Potato cutlets served with a delicious gravy made with white peas, garnished with chutneys, coriander and onions.
Equipment
- Pressure Cooker
- Mixing bowl
- Pan
- Knives and Cutting Board
Ingredients
Ingredients for Ragda
- 250 gm Dry White Peas; washed and soaked overnight
- 500 ml Water
- 1 tsp Salt
- 1 tbsp Finely Chopped Ginger
- 1 tbsp Finely Chopped Green Chillies
- ½ tsp Turmeric Powder
- ½ tsp Baking Soda
- 2 tbsp Fresh Coriander Leaves
- 2 tbsp Finely Chopped Onions
- 1 Lemon; Juice Extracted
Ingredients for Patties
- 5-6 Medium to large sized Potatoes; Boiled and peeled
- 1 tbsp Finely chopped Ginger
- 1 tbsp Finely Chopped Green Chillies
- 2 tbsp Finely Chopped Fresh coriander leaves
- 1-1½ tsp Salt
- 1 tsp Roasted Cumin Powder
- Oil; for frying
In Addition
- Tamarind Chutney
- Mint Chutney
- Finely Chopped Fresh Coriander leaves for garnishing.
- Finely Chopped Onions for garnishing.
- Bhujiya Sev for garnishing.
Instructions
Method to make Ragda
- Wash the soaked peas. Add fresh water.
- Add salt, turmeric powder, baking soda, chopped ginger, and chopped green chillies.
- Pressure cook the peas till they become soft.
- Once the peas are cooked, add fresh coriander leaves, finely chopped onions and lemon juice.
- Taste and adjust the salt.
- Ragda is ready.
Method to make Patties
- Peel the boiled potatoes. Grate them.
- Add chopped ginger, green chillies, coriander leaves, salt and roasted cumin powder.
- Mix well.
- Shape them into round cutlets.
- Heat oil in a pan. Place the cutlets on the pan.
- Pan-fry them till they are golden brown and crispy.
Assembly
- In a serving place, spread 3-4 tablespoons of ragda.
- Then place 3-4 patties.
- Next, add tamarind chutney and mint chutney.
- Finally, garnish with fresh coriander leaves, finely chopped onion and sev.
- Serve immediately.